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2 Tbsp butter 2 cups chopped onion 4 cups chopped potatoes 4 cups chicken stock 1 cup water 10 oz brussel sprouts (fresh or frozen) 1 cup whole milk 2 Tbsp red wine vinegar 1 tsp Old Bay seasoning 1/2 Tbsp dried thyme 2 tsp powdered mustard 2 tsp garlic powder 1/2 tsp salt 1/2 tsp black pepper Thaw brussel sprouts if using frozen. Sauté onion in butter until translucent. Add potatos, chicken stock, water, brussel sprouts, Old Bay, thyme, mustard, garlic powder, salt and pepper. Bring to a boil, reduce heat and simmer until potatos are done. Liquify soup using a hand-mixer or in a food processor. Add milk and vinegar. Mix well, serve. Makes about 2 1/2 quarts. This recipe was added: 9 October 2008 |